Brown Butter Pecan Pie Bars with Shortbread Crust

Why You’ll Love This Recipe

• Buttery shortbread base that stays crisp under a lush, pecan-studded filling.
• Browned butter, bourbon, and vanilla add deep, toasty, caramel notes.
• Easy slab-bake format cuts cleanly into shareable squares.
• Make-ahead friendly; flavor develops even more by day two.

Grocery List

• Produce: None (optional: 1 orange for zest garnish)
• Dairy: Unsalted butter (283 g total), large eggs (3)
• Pantry: All-purpose flour, cornstarch, powdered sugar, dark brown sugar, dark corn syrup, pecans, pure vanilla extract, bourbon, fine sea salt, flaky sea salt (optional), parchment paper

Full Ingredients

Shortbread Crust

• All-purpose flour: 2 cups (260 g)
• Powdered sugar: 1/2 cup (60 g)
• Cornstarch: 1 tbsp (8 g)
• Fine sea salt: 1/2 tsp
• Unsalted butter, melted and slightly cooled: 3/4 cup (170 g)
• Pure vanilla extract: 1 tsp (5 ml)

Brown-Butter Pecan Filling

• Unsalted butter: 1/2 cup (113 g), for browning
• Large eggs: 3
• Dark brown sugar, packed: 1 cup (200 g)
• Dark corn syrup: 3/4 cup (240 g)
• Bourbon: 2 tbsp (30 ml)
• Pure vanilla extract: 2 tsp (10 ml)
• Fine sea salt: 1/2 tsp
• All-purpose flour: 1 tbsp (8 g)
• Pecans, toasted and roughly chopped: 2 1/2 cups (275 g)

To Finish

• Flaky sea salt, a pinch per square (optional)

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (175°C) with a rack in the center. Line a 9×13-inch metal baking pan with parchment, leaving a 2-inch overhang on the long sides to create a sling. Lightly mist the parchment and sides with nonstick spray.

Step 2: Mix the shortbread

In a large bowl, whisk the flour, powdered sugar, cornstarch, and salt. Pour in the melted butter and vanilla. Stir with a spatula until no dry patches remain; the mixture will look sandy and clump when pressed.

Step 3: Press and par-bake the crust

Tip the dough into the prepared pan. Press firmly and evenly into a compact layer using your fingertips, then a flat-bottomed measuring cup to smooth, especially into corners. Dock lightly with a fork. Bake 18–20 minutes until edges are lightly golden and the surface looks set. Keep the oven at 350°F (175°C).

Step 4: Brown the butter

While the crust bakes, place 1/2 cup (113 g) butter in a light-colored saucepan over medium heat. Cook, stirring and swirling often, until the butter foams, then turns clear and the milk solids at the bottom turn deep golden brown and smell nutty, 5–7 minutes. Immediately scrape into a heatproof bowl to stop the cooking. Cool 5–10 minutes (warm is fine; not piping hot).

Step 5: Toast pecans and make the filling

Toast pecans on a sheet pan in the same oven for 8–10 minutes until fragrant; cool slightly, then roughly chop. In a large bowl, whisk the eggs until combined. Whisk in brown sugar, corn syrup, bourbon, vanilla, and salt. Slowly drizzle in the warm brown butter while whisking constantly. Whisk in the 1 tbsp (8 g) flour until smooth. Fold in the chopped pecans.

Step 6: Bake until just set

Immediately pour the filling over the hot crust and spread evenly. Bake 25–30 minutes, until the edges are set, the top is glossy and crack-free, and the center has a slight, uniform jiggle when nudged. For certainty, an instant-read thermometer inserted in the center should read 200–205°F (93–96°C).

Step 7: Cool, chill, and cut neat squares

Cool the pan completely on a rack for 2 hours. Chill 30 minutes to firm for tidy cuts. Use the parchment sling to lift onto a cutting board. For the cleanest edges, use a long sharp knife warmed under hot water and wiped dry between cuts. Cut into 24 squares. Finish with a few flakes of sea salt, if using.

Pro Tips

• Use a metal pan for crisp edges and even browning; glass runs hot and can over-bake the edges.
• Brown butter is ready when the milk solids are chestnut brown and smell like toasted hazelnuts—pull it early rather than risk burning.
• Pour the filling onto a hot crust so the layers bond and stay crisp underneath.
• A thermometer target of 200–205°F in the center guarantees a clean set without overcooking.
• Chill before slicing and wipe the knife between cuts for bakery-clean bars.

Variations

• Maple-Pecan: Replace half the corn syrup (3/8 cup/120 g) with pure maple syrup; add 1/2 tsp orange zest to the filling.
• Chocolate-Pecan: Fold 3/4 cup (120 g) chopped dark chocolate into the filling with the pecans.
• No-Bourbon: Omit bourbon and add 1 tsp extra vanilla plus 1/4 tsp almond extract.

Storage & Make-Ahead

Store bars tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze cut squares in a single layer, then transfer to an airtight container with parchment between layers; freeze up to 2 months. Thaw overnight in the fridge, then let stand 15 minutes before serving. The flavor actually improves on day 2.

Nutrition (per serving)

Approximate per square (1 of 24): 320 calories; 22 g fat; 28 g carbohydrates; 3 g protein; 2 g fiber; 18 g sugars; 135 mg sodium. Values are estimates.